KATHIRAVAN KALIYAMURTHY
Cambridge
Summary
Self-motivated professional with eight and half years of experience supporting kitchen operations. Quality-focused and efficient Sous Chef adept at preparing and plating food in high energy fast-paced kitchens. Seeking to bring strong supervisory food prep and organizational skills in collaboration with a leading chef in the culinary world.
Dynamic culinary professional fostering teamwork and collaboration in high-energy environments. Delivers innovative menu concepts aligned with culinary trends while ensuring adherence to food safety regulations. Committed to maintaining exceptional quality and presentation across all dishes.
Culinary professional with expertise in managing high-volume kitchens, crafting diverse menus, and ensuring top-quality food presentation. Adept in leading kitchen staff, maintaining health and safety standards, and controlling inventory to minimise waste. Skilled in creating collaborative and efficient kitchen environment.
Innovative Head Chef with flair for creating memorable dining experiences. Expertise in menu development, team leadership, and kitchen management. Transforming fresh, local ingredients into exceptional dishes. Committed to maintaining high standards in food quality and safety. Eager to bring culinary vision and operational excellence to forward-thinking establishment.
Overview
12
12
years of professional experience
Work History
Head Chef
Navadhanya
Cambridge, Cambridgeshire
06.2026 - I currently work here
- Controlled food costs through expert ingredient sourcing and meal planning.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
- Controlled and directed food preparation and service in high volume kitchen.
- Planned menus for daily use, special events and seasonal promotions.
- Recruited and trained kitchen staff to meet high expectations for performance and quality.
- Developed recipes and menus to align culinary trends with consumer demand.
- Completed regular inspections of work and food quality to verify conformance with specifications.
- Collaborated with front-of-house managers to streamline communication between kitchen and dining area for optimal service.
- Monitored quality, presentation and quantities of plated food across line.
Sous Chef
Navadhanya
Cambridge
06.2016 - 04.2019
- Cooks guests orders according to their preferences.
- Employs food safety best practices and makes sure that all kitchen staff members do the same.
- Selects choice ingredients that will give dishes the best flavour.
- Works quickly and accurately during busy periods, such as weekends and evenings.
- Creates unique dishes presenting to inspire the guests to come back again and again to see.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Established clear standards for cooking, garnishing and presenting food.
- Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
- Enforced health and safety standards for food storage, preparation and handling.
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Collaborated with the Head Chef to refine and update the menu, keeping offerings fresh and aligned with current culinary trends.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Assisted head chefs in developing creative and innovative menus for starters, mains, desserts and sides.
- Supported head chef with training and mentoring new kitchen team members.
- Led a team of junior chefs, providing training and guidance to improve skills and foster a collaborative work environment.
Sous Chef
DJ RAM ltd
Tooting
10.2013 - 02.2015
- Support the Head Chef in the introduction of new seasonal dishes.
- Suggested innovation and commercially viable ideas to improve food quality.
- Follow all company operational kitchen process and procedures, achieving all required standards.
- Assist with stock ordering and monitoring procedures.
Indian Chef
Chai 89
Mitcham
08.2010 - 07.2013
- Prepare Specialist Ethnic South Indian Tandoori food varieties on a daily basis.
- Develop new varied dishes, maintain the Quality food cost.
- Established clear standards for cooking, garnishing and presenting food.
- Experimented with new dish creations by incorporating customer recommendations and feedback.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Mastered the use of tandoori ovens and other traditional Indian cooking equipment, producing authentic and flavourful dishes.
Indian Chef
Jacob's Kitchen
Chennai, Tamil Nadu
04.2008 - 04.2010
- Researched new recipes and maintain the traditional dishes.
- Manage and Supervise the control of food budget.
- Supervise the other junior chefs and kitchen staffs.
- Control the quality and cost of the Kitchen.
South Indian Chef
Receipe 7
Chennai, Tamil Nadu
05.2007 - 05.2008
- Preparation, cooking and presenting dishes in a traditional way.
- Maintain high standards of food hygiene and health & safety at all times.
- Take responsibility for own personal development.
Education
South Indian Chef -
Receipe 7
05-2008
Indian Chef -
Jacob's Kitchen
04-2010
B.Sc - Catering Science and Hotel Management
Bharathiyar University
04-2007
Skills
- Creativity
- Fast-paced decision making
- Organization
- Budgeting
- Cost Control
- Food Safety and Regulations
- Kitchen safety
Timeline
Head Chef
Navadhanya
06.2026 - I currently work here
Sous Chef
Navadhanya
06.2016 - 04.2019
Sous Chef
DJ RAM ltd
10.2013 - 02.2015
Indian Chef
Chai 89
08.2010 - 07.2013
Indian Chef
Jacob's Kitchen
04.2008 - 04.2010
South Indian Chef
Receipe 7
05.2007 - 05.2008
South Indian Chef -
Receipe 7
Indian Chef -
Jacob's Kitchen
B.Sc - Catering Science and Hotel Management
Bharathiyar University